Holiday Fruit Punch

I was at church for a potluck years ago and one of the ladies brought a punch that we all loved!  We were all asking for the recipe, and she was hesitant to give it out because of the sugar content.  However, I did get it from her, and it really is amazing. 

Holiday Fruit Punch

About - 23 oz. Grapefruit juice  (1/2 can - not frozen concentrate - in juice section)

About - 23 oz. Pineapple juice  (1/2 can - not frozen concentrate - in juice section)

5 bananas (mashed)

4 cups sugar

1 cup lemon juice

1 - 12 oz. Can frozen Orange Juice concentrate

8 cups water

 

Blend together.  Freeze in 16 oz. Plastic cups.

 

When ready to serve - place as many frozen cups as you want to use in punch bowl.  Mash frozen parts with potato masher to blend, or use a hand held stick blender/mixer if you have one.  Add 7-up or ginger ale to the consistency you like.  Blend and serve.   

Homemade Cranberry Sauce/Relish

Growing up, I had only had the canned jelly cranberry sauce.  As an adult, I found an interesting recipe in The Joy of Cooking cookbook.  Homemade cranberry relish.  Hmmmm.  That's interesting.  Using actual cranberries to make cranberry sauce/relish (I still call it sauce). I tried it, and it's been a huge hit. It's so easy, there's no reason for me to not make it.  I just do it the day before and chill it for our meal.  

I at least double it.  I like to buy 3 pound bags and make a huge batch and then can it.  My kids LOVE it on their pancakes throughout the year. 

Whole Cranberry Relish

The Joy of Cooking

 

Combine in a large skillet:

 

1 lb cranberries, picked over

2 c sugar (or 1 1/2 c honey)

1/2 c water

1/2 c orange juice

2 tsp gratedorange zest

 

Cook, uncovered, over medium heat until most of the cranberries pop open and the nixture is somewhat thickened, 7-10 minutes.

 

Let cool and serve, or refrigerate up to 1 day.

 

* makes about 3 cups

Paula Dean's 'Ol Number 7 Yams

This is a must have every Thanksgiving.  It is our favorite way to eat sweet potatoes.  Even my pickiest kids love it. 

'Ol No. 7 Yams

Recipe courtesy Paula Deen

4 large sweet potatoes 

3 cups water 

1 1/2 cups brown sugar 

4 tablespoons butter 

1 (3 to 4-inch) cinnamon stick 

1/4 teaspoon freshly grated nutmeg 

1/3 cup bourbon (recommended: No. 7 Jack Daniels) *

1 long strip orange peel

Preheat oven to 400 degrees F.

Wash and dry sweet potatoes and bake for 1 hour or until potatoes are soft to the touch. Remove from the oven and let cool slightly then remove skin from potatoes. Reduce oven temperature to 350 degrees F. 

While the potatoes are baking, combine remaining ingredients in a saucepan. Bring to a boil, then reduce the heat and simmer for 30 to 45 minutes until sauce is slightly thickened. 

Slice the potatoes 1/2-inch thick into a medium casserole dish. Pour syrup over them and return to the oven and bake for approximately 30 minutes. 

* Instead of JD we have also used spiced rum, and it turned out just as good.